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Sautéed Brussel Sprouts

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

12 ounces Brussels sprouts 1 tablespoon unsalted butter 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper to taste

  1. Trim the stem ends of the Brussels sprouts and cut lengthwise into ¼-inch-wide slices. Place in a medium-size saucepan and add enough water to cover. Bring to a boil and cook for 4 minutes (do not overcook—you want the emerald-green color to sparkle). Drain, rinse under cold running water, and drain again.
  2.  Wipe the pan dry, and melt the butter with the olive oil in the same pan over medium-high heat. Add the Brussels sprouts and sauté briefly, until nicely coated and just a little more tender, about 2 minutes (do not overcook). Season with salt and pepper and serve.



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